1. 1. Preheat the oven to 375°F (190°C).

2. 2. Peel and chop the baking potatoes. Boil them in a pot of salted water until tender. Mash the potatoes with 1% low-fat milk until smooth, then set aside.

3. 3. In a skillet, cook the diced onion until translucent. Add in the mincemeat and cook until browned. Stir in diced carrots, celery, green beans, and mixed vegetables. Cook until the vegetables are tender.

4. 4. Sprinkle all-purpose flour over the vegetable mixture and stir well to combine. Pour in 1% milk and simmer until the sauce thickens.

5. 5. Transfer the vegetable mixture into a baking dish. Spread the mashed potatoes on top, covering the vegetables completely.

6. 6. Sprinkle grated cheddar cheese over the mashed potatoes. Arrange slices of eggplant, cucumber, and radishes on top for decoration.

7. 7. Beat eggs in a bowl and brush over the vegetables for a golden finish.

8. 8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

9. 9. Serve hot and enjoy!